Reviewed: Jan. 11, 2008

This crust is awesome! I've used both shortening and butter, both are good, but I prefer the butter. This crust is so versitle, I've made it for blueberry pies and even used it for a turkey pot pie.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jan. 6, 2008

Very Very good. My kid doesnt like pie for some reason, but he ate around the pie to enjoy the delicious crust. I did end up using the 5tblsp of water, it worked out great.

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Kookie

Cooking Level: Expert

Home Town: Dawson Creek, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Jan. 3, 2008

A very good recipe. Flaky and tender. I made mine with unsalted butter and the flavour was good. For those of you in NZ or Aust that say you can't get shortening you can! It is sold next to the oils in 500g tubs as Kremelta or Chefade.

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Dec. 31, 2007

This is exactly the recipe I used for years and lost. The key to it is cold, ice water and to put the bowl in the freezer for a few minutes before rolling out and again before rolling out the top. I also decreased the salt to 1 tsp. and I use lard as it makes it flaky. I top it off with a little milk and sugar. Great recipe.

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Shelley

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

The same recipe with vinegar in it was given to me many years ago by a French-Canadian friend. I lost it. It is a never-fail ecipe and I am glad to see it again. Thanks

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ZAS

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 15, 2007

This is the recipe I always use for my pies; the added sweetness is a must for me. It has excellent taste and flavor once cooked. It won't give you any trouble rolling it out for a basic crust...but it's a nightmare if you're planning something ornate. NEVER attempt a lattice top with this crust--I learned the hard way. **Update** I just made this again for an apple pie today, and finally tried rolling it between two pieces of wax paper. Worked great! So much easier than the usual rolling/transfer.

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Dec. 14, 2007

This came out nice, Ill use again.

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Tina

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bristol, Texas, USA

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Reviewed: Dec. 1, 2007

I have been using this recipe for years.I use 1/2 cup less flour as I find 3 cups makes it too dry,lard also works very well in this recipe. It is by far the best no fail pie crust recipe..

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colleen

Home Town: North Bay, Ontario, Canada

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Reviewed: Nov. 30, 2007

the taste is great but the texture was tough and i think the liquid was not enough because the flour mixtur did not form a ball ...

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faddoya

Cooking Level: Intermediate

Living In: Amman, Amman, Jordan

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Reviewed: Nov. 28, 2007

This is the most PERFECT EASY TO USE pastry I have ever made! I used it for Grandma Oples Apple pie and it was delicious. I have never had pastry roll out so easily before. I live in New Zealand and we don't have shortening so I just used butter and it worked fine. Thanks I'll be using this forever!

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Lian W

Living In: Hamilton, Waikato, New Zealand

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Reviewed: Nov. 23, 2007

I made pies for the first time ever this Thanksgiving. I used two different pie crust recipies. This one was great! It was pretty easy to work with and turned out so yummy that I ate some of the left over little pieces unbaked! I followed the advice of others and made sure everything was very cold, did half regular cisco and half butter cisco, and refigerated over night. Thanks for sharing!

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missmarijke

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This is not the crust for the novice piemaker. I am a novice. I followed the directions to the t. taking in mind all the tips for making a pie crust. It was so crumbly. Not easy to work with. Very salty too.

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Rach

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2007

This was a WONDERFULLY flakey crust!! I used it for a Dutch Apple Pie, except I added in 2 tsp. cinnamon and 1/2 tsp. allspice, it was GREAT!!!!!!!

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Nikki

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Nov. 2, 2007

I've never had a pie crust turn out well, til I tried this one! Turns out perfect every time. I used butter flavored shortening and the cling wrap trick, so it dosen't get over worked.

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ladynatalia1

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

A nice homemade crust.

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MADGUAC

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 18, 2007

Used butter. Didn't bother with the vinegar and it turned out perfect. Using this from now on.

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Beckybocky

Cooking Level: Intermediate

Home Town: Bray, County Wicklow, Ireland

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Oct. 16, 2007

The BEST pie crust recipe I've run across. I have always had trouble rolling out pie crusts but this one is fool-proof. Definitely a keeper!

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CHRIS

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Reviewed: Sep. 30, 2007

Best pie crust EVER!!! I'm never using another pie crust recipe again. I used a combination of butter and shortening and let my food processor do the work. I made sure all the ingredients were chilled before using (even the shortening). I also put the pie crust in the fridge again after putting in the pie plate/before filling.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 20, 2007

My all time favorite pastry dough that I've ever made. The easiest to work with. I used my Cuisnart food processor and it worked wonderfully. I followed the recipe exactly and it came out wonderfully.

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